E&O Kitchen and Bar

Vibrant turmeric-marinated deviled eggs crowned with crispy five-spice bacon bits, fragrant cilantro chutney, and toasted sesame seeds.

Smoky wood oven-roasted edamame pods tossed in savory nori fumi furikake and flaked sea salt.

Warm, fluffy Japanese milk buns served with rich malai butter, black lava salt, and signature E&O chili crisp.

Freshly baked wood oven-fired naan bread brushed with aromatic masala spices and sesame seeds, served with a cooling mint raita.

Crispy golden chicken spring rolls served with a house-made roasted pineapple sweet and sour sauce.

Fresh Ahi tuna poke tossed in ponzu and ginger with crisp cucumber, jicama, sriracha aioli, and Okinawa sweet potato chips.

Crispy salt and pepper calamari rings tossed with fresh herbs and served alongside a sweet fresno chili dipping sauce.

Golden flaky cassava dough empanadas filled with fresh-picked crab, fresno chilies, and cream cheese, accompanied by a cilantro-jalapeno dipping sauce.

Savory minced chicken with water chestnuts, shiitake mushrooms, and pine nuts served in crisp lettuce cups with hoisin and sriracha.

Five savory shiitake mushroom dumplings drizzled with a rich and aromatic umeshu soy butter sauce.

Five steamed shrimp and chicken siu mai dumplings infused with ginger and soy, served with a side of glossy chili oil.

Three tender chicken breast skewers marinated in lemongrass, garlic, ginger, and annatto, served with calamansi.

Three juicy filet mignon skewers grilled with garlic, ginger, and a light soy glaze.

Four portobello mushroom caps brushed with a savory sweet soy glaze and charred to perfection.

Comforting roasted chicken, rice noodles, gingery bone broth, yu choy, and kohlrabi, served with chili soy on the side.

Gulf white prawns tossed with cucumber, fresh mango, citrus segments, chilies, cashews, herbs, and lemon oil.

Crunchy green papaya and cucumber salad tossed with pickled apples, chilies, herbs, crushed peanuts, and a spicy citrus dressing.

Mary's chicken tossed with shredded red cabbage, sweet tangerines, spiced almonds, crispy wonton strips, and sanbaizu dressing.

Stir fry of assorted vegetables, egg, chilies, and fresh cilantro over aromatic rice.

Slow-cooked lamb shoulder tossed with cumin, chilies, Sichuan pepper, kohlrabi, and hand-cut noodles.

Classic rice noodles stir-fried with tofu, egg, bean sprouts, a hint of chili, and roasted peanuts.

Marinated filet mignon tossed with fresh mein noodles, eryngii mushrooms, garlic, chrysanthemum greens, and sesame.

Savory minced pork tossed with Sichuan pepper, peanuts, chilies, yu choy, scallions, and fresh noodles.

Comforting rice noodles tossed with shimeji mushrooms, white miso, sesame, and garlic chives.

Black cod roasted in our wood-burning oven, served with sautéed market greens and tamari.

Scratch-made green curry paste in coconut milk with ginger, garlic, squash, green beans, and Thai basil.

Pan-roasted halibut featuring a panko crust, yuzu kosho marinade, kabocha squash puree, and yuzu butter sauce.

Marinated beef stir-fried with yu choy, chilies, onions, orange zest, sweet tamari, sesame, and cashews.

Crispy chicken katsu on a house-made milk bun with mustard aioli, coleslaw, katsu glaze, and root vegetable chips.

Toasted baguette filled with gochujang-marinated spicy pork, pickled vegetables, roasted scallion aioli, and root vegetable chips.

Dry-fried Brussels sprouts tossed with ginger, tamari, chili flakes, lime, and honey.

Blistered green beans wok-tossed with ginger, garlic, scallions, chilies, and Sichuan pepper.

Tender Chinese eggplant coated in a sweet and sour black bean sauce with chilies.

Crispy fries dusted with spicy togarashi seasoning, served with sriracha aioli and ketchup.

A wholesome portion of warm, fluffy steamed brown rice.

Fragrant and perfectly fluffy steamed white jasmine rice.